Sheet Pan Pancakes is the perfect go-to breakfast for a lazy morning or when you need to feed a crowd. All the taste of traditional pancakes, but half the work and ready in just 15 minutes.
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If you have a lot of kids to feed, sheet pan pancakes are a life saver! I first made these after a sleep over for my daughter’s birthday and the kids gobbled them up. They are easy to make; you can whip up a batch of homemade pancake mix or use a pre-made mix. Because they are made on a sheet pan you can customize the toppings for each person! They are ready to go in just 15 minutes! No standing over a stove waiting to flip pancakes to get breakfast on the table.
You’ll start by buttering an 11 x 17 rimmed sheet pan. You can also double the recipe and use a large sheet pan if you need A LOT. This recipe makes about 12 pancake squares.
Next, prepare the batter in a large mixing bowl. You can prepare it from scratch (recipe for scratch made batter at the bottom of the post). OR just whip out that boxed pancake mix and follow the instructions.
What you’ll need
Dry Ingredients: Flour, baking powder, salt, sugar
Wet ingredients: Eggs, vanilla, milk, butter
How much boxed pancake mix to prepare?
With an 11×17 sheet pan I use 2 cups of dry pancake mix plus the ingredients it calls for on the box. For example, using the Bisquick box mix I would use 2 cups of dry mix plus 1 cup of milk, 2 eggs, and 2 tablespoons of oil. If I’m using a boxed mix I’ll add in 1 teaspoon of vanilla extract and 3 tablespoons of sugar to jazz it up a bit. Double this if you’re using a full sized sheet pan.
What to use as toppings?
After the batter is mixed together, pour it on the sheet pan. Make sure it’s a rimmed sheet pan. Now the fun! Toppings! The possibilities are endless! My kids love chocolate chips, so we usually do at least half in chocolate chips. You can use fruits such as blueberries, strawberries, sliced bananas, or chopped apples mixed with cinnamon.
Or try chopped nuts! Another possibility is drizzling over toppings before baking such as maple syrup, warm Nutella, peanut butter, or honey.
If you are a pancake minimalist just bake the pancakes as is.
The best part about sheet pan pancakes is that you can add a different topping in each quadrant if you’d like! Or make this a dessert by topping with ice cream and chocolate sauce after baking. This really is a versatile recipe!
When the pancakes are finished baking I like to top them with butter while still warm. Slice into squares and serve the sheet pan right on the table alongside your favorite sides.
Say good-bye to standing at the oven making a couple pancakes at a time (and never actually getting a warm pancake yourself) and hello to the revolutionary sheet pan pancake!
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Sheet Pan Pancakes
- 1 11×17 sheet pan
- 3 cups all purpose flour
- 2 tbsp baking powder
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 eggs
- 1/4 cup unsalted butter melted
- 1 1/2 cups milk
- mix ins
- Preheat oven to 400ºF
- Generously butter a rimmed sheet pan.
- Add the dry ingredients to a large bowl and whisk together.
- Add in the wet ingredients and mix well to combine.
- Pour the pancake batter onto the sheet pan, spreading it evenly.
- Add toppings as desired.
- Bake for 15 minutes.
- Spread over additional butter while warm, as desired.